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Green Goddess Dip

Easy Green Goddess Dip - recipe card
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This creamy, herbed dip brings together the classic California flavors of parsley, chives, and tarragon with tangy Greek yogurt and a hint of anchovy for depth. Blended smooth in minutes, it’s a versatile party dip or vegetable accompaniment that delivers bright, fresh flavor every time.

Ingredients

Scale
  • 1/2 cup full-fat plain Greek yogurt
  • 1/4 cup sour cream
  • 1/2 cup fresh flat-leaf parsley leaves, packed
  • 1/4 cup fresh chives, snipped
  • 1 tablespoon fresh tarragon leaves (optional but recommended)
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon anchovy paste (or 1 anchovy fillet, minced)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Wash the parsley, chives, and tarragon thoroughly, then pat completely dry with paper towels or a salad spinner. Excess water will dilute the dip and make it thin, so ensure the herbs are very dry.
  2. Pick the parsley leaves from the stems (discard thick stems as they add bitterness) and measure out a packed 1/2 cup. Snip the chives into 1/4-inch pieces and set the tarragon leaves aside.
  3. In a blender or the bowl of a small food processor, combine the Greek yogurt, sour cream, prepared herbs, minced garlic, lemon juice, anchovy paste, olive oil, salt, and a few grinds of black pepper. For the smoothest texture, add the oil last.
  4. Pulse the mixture 5-6 times to break down the herbs, then blend continuously for 30-45 seconds, stopping once to scrape down the sides with a rubber spatula. The dip should be mostly smooth with tiny flecks of herbs—do not over-blend into a purée or it will turn bitter.
  5. Taste the dip and adjust seasoning: add more salt in 1/8-teaspoon increments for brightness, more lemon juice for tang, or an extra pinch of pepper for bite. The dip should be well-seasoned, as chilling will mute the flavors slightly.
  6. Transfer the dip to a serving bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 30 minutes (optional but recommended). Chilling allows the flavors to meld and the texture to thicken.
  7. Serve the dip chilled or at room temperature with crudités (carrot sticks, cucumber rounds, bell pepper strips), pita chips, or as a spread for sandwiches. The dip will keep in an airtight container in the refrigerator for up to 5 days.

Notes

Store leftover dip in an airtight container in the refrigerator for up to 5 days. Stir well before serving as separation may occur. Freezing is not recommended because the dairy will separate upon thawing, resulting in a grainy texture. To refresh leftovers, whisk in 1-2 teaspoons of fresh lemon juice to brighten the flavor.

Nutrition

Keywords: green goddess dip, easy dip, herbed dip, Greek yogurt dip, healthy snack, no-cook appetizer, party dip, vegetable dip, creamy dip, fresh herbs, tarragon dip, chive dip

Find it online: https://copycatkitchenco.com/green-goddess-dip/